Mushroom Falafel Gyros with Tzatziki & Greek Salad

Serves: 4

Prep time: 25-35 minutes 
Cook time: 15-20 minutes

For the tzatziki:

• A handful fresh mint, finely chopped (about 2–3 tablespoons)
• ½ cucumber, seeds removed and finely diced
• ⅔ cup (150 g) plain Greek yogurt

For the falafel:

• 1 (8-ounce) package Giorgio® White mushrooms, roughly chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 small red onion, roughly chopped
• ½ tablespoon ground cumin
• ½ tablespoon ground coriander
• ½ tablespoon smoked paprika
• ½ teaspoon salt
• 5 tablespoons all-purpose flour
• ½ teaspoon baking powder
• 1 handful fresh cilantro
• 1 handful fresh parsley
• 2 garlic cloves

For the Greek Salad:

• 4 large vine-ripened tomatoes, deseeded and thinly sliced
• ½ cucumber, seeds removed and thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 small red onion, thinly sliced
• 3½ ounces (100 g) Kalamata olives, halved
• 1 teaspoon dried oregano
• 2 ounces (50 g) feta cheese, crumbled
• Salt and freshly ground black pepper, to taste
• 4 store-bought flatbreads or pita breads
• 2 tablespoons honey mixed with 1 tablespoon harissa paste
• Pomegranate seeds, for garnish
• Extra fresh mint and feta, for garnish

1. Make the falafel mixture. Add the mushrooms, drained chickpeas, red onion, garlic, parsley, and cilantro to a food processor. Pulse until finely chopped and the mixture starts to come together but is not completely smooth (it should still have some texture).
2. Transfer to a bowl and mix in the cumin, coriander, smoked paprika, salt, flour, and baking powder. Stir until fully combined. The mixture should be soft but able to hold its shape when pressed. If it feels too wet, add an extra tablespoon of flour. Cover and refrigerate for 20–30 minutes to firm up.
3. Using your hands or a small scoop, form the mixture into small patties or balls (about 1½ inches wide). Lightly press them so they hold together but aren’t too dense. Lightly spray or brush with oil.
4. Preheat the air fryer to 375°F (190°C). Place the falafel in a single layer in the air fryer basket, leaving space between each one. Cook in batches if needed. Air fry for 12–15 minutes, flipping halfway through, until golden brown and crisp on the outside.
5. While the falafel cooks, mix the Greek yogurt, diced cucumber, and chopped mint in a bowl. Season with a pinch of salt and refrigerate until serving.
6. Assemble the Greek salad by combining the tomatoes, cucumber, red onion, olives, oregano, olive oil, salt, and pepper in a bowl. Toss gently then carefully mix through the crumbled feta.
7. Warm the flatbreads in a dry pan, oven, or briefly in the air fryer (about 1–2 minutes at 350°F / 175°C).
8. Fill the flatbreads with the air-fried falafel, Greek salad, and tzatziki. Drizzle with the harissa honey, then finish with extra mint, feta, and pomegranate seeds.

NOTES

• Don’t skip chilling the falafel mix — it helps them hold together in the air fryer.
• If the mixture is too soft, add a bit more flour; if too dry, add a teaspoon of water or lemon juice.
• For extra crispiness, lightly spray the falafel again halfway through cooking.